Buffalo Chicken Egg Rolls Directions:
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Heat the canola oil in a large skillet over medium-high heat.
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Add the chicken breasts in a single layer and cook for 2-3 minutes on each side until lightly browned.
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Pour the Buffalo wing sauce into the pan, bring to a simmer, cover, and cook for 15-20 minutes until the chicken is fully cooked.
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Remove the chicken, shred it with two forks, return it to the pan, and stir to coat with the sauce. Cook uncovered for 3-5 minutes until the sauce is mostly absorbed.
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Transfer the chicken to a mixing bowl, add the coleslaw mix, blue cheese dressing, and Greek yogurt. Stir to combine.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
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Place an egg roll wrapper on a clean surface with a corner facing you.
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Place ¼ cup of the chicken mixture in the center, spread horizontally, leaving space on the sides.
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Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the top corner with a dab of water.
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Place the egg roll on the prepared baking sheet. Repeat with the remaining wrappers and filling.
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Lightly spray the tops of the egg rolls with cooking spray.
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Bake for 7 minutes, flip them over, and bake for an additional 7-8 minutes until golden brown.
WW Points Calculation:
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Canola oil (1 tablespoon): 4 points
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Boneless, skinless chicken breasts (1 lb): 0 points
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Buffalo wing sauce (1 cup): 0 points
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Dry shredded coleslaw mix (3 cups): 0 points
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Light blue cheese dressing (1/3 cup): 4 points
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Plain nonfat Greek yogurt (1/3 cup): 0 points
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Egg roll wrappers (16 wrappers): 32 points
Total Points: 40
Servings: 16
Per Serving: 2.5 points
Nutrition Information (Per Serving):
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Calories: Approximately 90
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Fat: Approximately 2g
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Protein: Approximately 8g
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Carbohydrates: Approximately 10g
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Sugar: Approximately 1g
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Sodium: Approximately 300mg
I'm waiting for your comments! Enjoy!
